For this recipe, I used tangerines but feel free to substitute with oranges. For variation, you can also add some lemon juice or zest.
Tangerine Cookies
makes 16–20 depending on size
Wet Ingredients
4 Tablespoons butter, room temperature
1/2 cup sugar
1 egg, room temperature
1/4 cup tangerine juice
1 Tablespoon tangerine zest
1/2 teaspoon vanilla extract (or almond extract)
Dry Ingredients
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Icing
1/2 cup powdered sugar ( more as needed)
2 Tablespoons tangerine juice
1 teaspoon tangerine zest
Optional: zest for garnishing
Directions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, beat the butter and sugar together using an electric mixture until combined. Add in the egg and beat until combined. Add tangerine zest, juice and vanilla and continue to beat until combined.
In another bowl, whisk the dry ingredients together Slowly add to the wet ingredients and beat together until combined.
Drop about 1 Tablespoon sized dough onto the baking sheet. Bake for 12-14 minutes or until edges / bottom begins to brown. Transfer to a wire rack to cool completely before topping with icing.
Icing: In a small bowl, add powdered sugar, tangerine juice and zest. Mix together and add more powdered sugar or juice as needed, depending on the consistency desired.
Dip the top of the cookies in the icing. Drizzle the remaining icing on top and garnish with zest, if desired.
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